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Knobi Zucchini Pasta garlic zucchini pasta
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Garlic Zucchini Pasta

Cook Time40 minutes
Course: Hauptgericht
Servings: 2 servings
Author: Madeleine

Ingredients

  • 2 zucchini (medium size)
  • 250 g linguini
  • 3 tbsp olive oil
  • 2 cloves of garlic
  • ½ tsp chili flakes
  • ¾ tsp salt
  • ¼ tsp pepper
  • 4 tbsp pasta water
  • 1-2 tsp lemon zest (about 1 lemon)

Instructions

  • Cut the zucchini into slices about 3mm thick.
  • Set up a pan and add 2 tbsp olive oil.
  • Fry the zucchini slices on both sides over medium heat until they have taken on some colour.
  • Meanwhile, cook the pasta al dente according to package directions.
  • When they're done, drain them and save about a ladleful of the pasta water.
  • Lay out the lightly browned courgettes on a kitchen towel and remove some of the oil. You can season the zucchini slices with a little salt and pepper.
  • Peel the garlic clove and cut into fine cubes.
  • Once the zucchini is done, add the garlic to the pan with the remaining oil from the zucchini.
  • The garlic is now briefly roasted together with the chilli flakes. The garlic should turn slightly brown to get the aroma.
  • Then the drained noodles and the zucchini slices are added. Mix everything well and first add 2 tablespoons of pasta water.
  • Let the whole thing boil up briefly, then season with salt, pepper and a little lemon zest. If everything gets too dry, add a little more pasta water and add a little olive oil to taste.